By Leanne Shor
This recipe originally appeared on The Nosher.
Why use several different pots and pans when you can fit a full meal into one?
Bachsh is a traditional Bukharian rice and meat dish that is loaded with aromatic onions and fresh herbs. Bukharian Jews originate from central Asia, in modern day Uzbekistan and Tajikistan. They have an incredibly rich, insular culture. Their cuisine doesn’t use many vibrant spices, but focuses on subtle aromatics like carrots, onions, garlic and meats to infuse flavor. Bukharians are the champions of the one-pot meal, and many dishes are focused around the round, short grain rice that they had access to, along with lamb, beef and chicken.
My husband grew up in a traditional Bukharian home, and this recipe is straight from my mother-in-law, who is an amazing cook and incredible hostess. She prefers to use chopped chicken breast here, but some choose to make bachsh with chopped lamb and beef.
When I was first married, my mother-in-law gave me some wise advice for hosting guests: “Make bachsh — it’s all in one pot and you’ve satisfied every guest!” She meant that a great way to make your life easier but still make everyone happy is by preparing a deeply satisfying meal like bachsh.
Bachsh is a perfect simple weeknight meal, as it comes together in about 45 minutes, and is a huge family favorite. It’s usually served with a chopped salad of tomatoes, red onions, cucumbers and bell peppers dressed with lemon and olive oil. On your plate, the tart lemony dressing mixes with the savory rice and meat for a delicious balance of flavors.
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